Description
A vibrant and healthy lentil salad featuring tender green or brown lentils combined with fresh cucumber, cherry tomatoes, red bell pepper, red onion, and fresh herbs. Tossed in a simple olive oil and lemon dressing with a hint of cumin, this salad is perfect served chilled or at room temperature as a nutritious side or light meal.
Ingredients
Scale
Lentils and Cooking Liquid
- 1 cup dried green or brown lentils
- 3 cups water or vegetable broth
Vegetables and Herbs
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Rinse Lentils: Rinse the lentils under cold water in a fine-mesh sieve to remove any debris or impurities.
- Cook Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water or vegetable broth. Bring to a boil over high heat.
- Simmer Lentils: Reduce the heat to low, cover the pot, and let the lentils simmer gently for about 20-25 minutes until they are tender but still hold their shape.
- Prepare Vegetables: While the lentils cook, dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, finely chop the red onion, and chop the parsley and mint. Place all these prepared vegetables and herbs in a large mixing bowl.
- Drain Lentils: Once cooked, drain any excess liquid from the lentils and allow them to cool slightly to prevent wilting the fresh vegetables.
- Combine Ingredients: Add the cooled lentils to the bowl with the vegetables and herbs.
- Make Dressing and Toss: Add the olive oil, lemon juice, ground cumin, salt, and pepper to the bowl. Gently toss everything together until well combined.
- Let Flavors Meld: Allow the salad to sit for at least 30 minutes at room temperature or in the fridge so the flavors can blend beautifully.
- Serve: Serve the lentil salad chilled or at room temperature. Optionally garnish with additional fresh herbs or crumbled feta cheese if desired.
Notes
- Use green or brown lentils for best texture; red lentils tend to become mushy.
- Vegetable broth adds more flavor than water but omit if you prefer a lighter taste.
- Letting the salad rest allows the lentils to absorb the dressing and enhances the overall flavor.
- This salad can be refrigerated for up to 3 days and served cold or at room temperature.
- For added protein, consider topping with crumbled feta cheese or toasted nuts.
